Jun 09 2026
Restaurants›Pacino's Italian Restaurant›Clams Linguine Recipe

Clams Linguine Recipe

Inspired by Pacino's Italian Restaurant
Time30m
Serves2

Linguine tossed with clams, leeks, sun dried tomatoes, and garlic in a lemon butter sauce.

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Ingredients

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Pasta

Seafood

Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare the clams

    Rinse the fresh clams under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

  2. 2

    Chop the vegetables

    Finely slice the leeks and chop the sun-dried tomatoes. Mince the garlic cloves.

Cooking

  1. 3

    Cook the linguine

    In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

  2. 4

    Sauté the vegetables

    In a large pan over medium heat, add 2 tablespoons of olive oil and the unsalted butter. Once the butter has melted, add the sliced leeks and sauté for about 3-4 minutes until they are soft.

  3. 5

    Add garlic and sun-dried tomatoes

    Add the minced garlic and chopped sun-dried tomatoes to the pan. Cook for an additional 2 minutes until fragrant.

  4. 6

    Cook the clams

    Add the prepared clams to the pan and pour in the reserved pasta water. Cover the pan with a lid and let the clams steam for about 5-7 minutes, or until they have opened. Discard any clams that do not open.

  5. 7

    Combine and finish the dish

    Once the clams are cooked, add the drained linguine to the pan. Pour in the lemon juice, season with salt and black pepper to taste, and toss everything together until well combined. If the pasta seems dry, add a bit more reserved pasta water.

  6. 8

    Garnish

    Chop the fresh parsley and sprinkle it over the linguine before serving.

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